Healthy Burrito Bowl with Easy Pico de Gallo Salsa

By AroundtheBaywithDD

If you have leftover chicken and some rice or quinoa, this is an easy recipe to throw together in no time. Super healthy and filling!! Always cook extra rice and chicken to have on had for an easy weekday meal. No leftover rice or quinoa, use romaine lettuce as your first layer.

Ingredients

• PICO DE GALLO:
• 1 / 2 tsp Salt
• Pinch of Sugar
• 3 medium tomatoes, chopped
• 1/2 red onion, finely chopped
• 1 jalapeno, seeded and finely chopped
• 1 lime, juiced
• 3 TBSP chopped cilantro
• BURRITO BOWL / SALAD BOWL
• Leftover brown rice or quinoa ( if you are following a lower carb lifestyle, use romaine lettuce instead of rice)
• Left over chicken, diced
• 1 cup bottled salsa
• 1 can black beans, drained and rinsed well
• 1 avocado, sliced in half, pitted and diced
• Juice from 1 lime
• Sour cream

Details

Adapted from aroundthebaywithdd.com

Preparation

Step 1

PICO DE GALLO

Add salt and pinch of sugar to bowl. Add tomatoes, onions, jalapeno, and stir to combine. Squeeze juice from lime over tomato mixture. Sprinkle on the cilantro and stir to combine.

Makes 4 servings

BURRITO BOWLS / SALAD BOWLS

Mix chicken and bottled salsa (we like medium but use whatever suits your family’s taste buds) together in saucepan until heated through.

Once you have rinsed the black beans, add water and heat in saucepan until hot.

Squeeze lime juice over avocado, stir to combine.

Put reheated rice in individual bowls, top with beans, then chicken, Pico de Gallo and avocado. Top with a dollop of sour cream and an extra sprinkle of cilantro. YUMMMY!!!

Enjoy ?